Raspberry Lime Cupcakes With Lime Icing Recipe

Name: Raspberry Lime Cupcakes With Lime Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy milk; 1 teaspoon apple vinegar; 1/2 cup sugar; 1 cup oil; 1 teaspoon vanilla extract; 1 teaspoon extract lime; 1/2 cup raspberry puree; 1 1/4 cups whole wheat white flour Bob Mills; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup frozen raspberries fresh or previously; 1/4 cup agave nectar; 2 cups powdered sugar; 8 ounces vegan cream cheese tub of Tofutti, at room temperature; 2 1/2 tablespoons vegetable shortening non-hydrogenated; 1 teaspoon extract lime; 1 tablespoon lime zest; 1/2 lime juiced

Servings: persons

1 cup soy milk
1 teaspoon apple vinegar
1/2 cup sugar
1 cup oil
1 teaspoon vanilla extract
1 teaspoon extract lime
1/2 cup raspberry puree
1 1/4 cups whole wheat white flour Bob Mills
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup frozen raspberries fresh or previously
1/4 cup agave nectar
2 cups powdered sugar
8 ounces vegan cream cheese tub of Tofutti, at room temperature
2 1/2 tablespoons vegetable shortening non-hydrogenated
1 teaspoon extract lime
1 tablespoon lime zest
1/2 lime juiced

1
In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree. Makes 1/2 cup raspberry puree. Add agave nectar and mix well.
2
Cupcake Mix
3
Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tone with a dozen spots plus a Pyrex muffin cup.
4
In a medium bowl, mix soy milk and apple cider vinegar and let sit for 5 minutes for mixture to curdle.
5
Add sugar, oil, vanilla and almond extract, and raspberry puree and blend well.
6
In a small bowl, mix dry ingredients. Slowly add the dry ingredients to wet ingredients and mix well.
7
Pour cupcake batter into muffin tins and place in oven.
8
Bake for 20 minutes. Let cool for 15-20 minutes. Meanwhile, prepare icing.
9
Blend and mix 2 cups powdered sugar, lime juice and Tofutti with an immersion or hand mixer until well combined. Add lime zest and mix again.
10
After cupcakes have cooled, cut the center of each baked cupcake. (Do not cut all the way down to the base of cupcake, just a little past the middle section) Add 1/2 tablespoon of icing in each center. Cover each cupcake with the cut out cupcake portion. There should not be too much a gap but should fit right into the cupcake.
11
You will have leftover icing. Add 1/2 cup more of powdered sugar and 2 1/2 Tablespoons of the vegetable shortening and blend with immersion blender. Let the icing sit for an hour.
12
Ice each cupcake with a knife or by slowly spooning icing of the top portion of cupcake. Decorate with the lime zest.

1237

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup soy milk, 1 teaspoon apple vinegar, 1/2 cup sugar, 1 cup oil, and more.

Yes, Raspberry Lime Cupcakes With Lime Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Lime Cupcakes With Lime Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions